Creamy Rice Pudding with Candied Rhubarb
Rhubarb is in season and can be enjoyed in both savoury and sweet recipes. This easy cold rice pudding is a fantastic addition to dinners or enjoyed as an afternoon snack.
Use an alternative to dairy products for intolerances and if you have any leftovers rhubarb, it can be easily turned into a compote to enjoy later. Have fun using your preferred spices to create different flavours!
Prep: 10 min
Cook: 18 to 20 min
Difficulty: Easy
Portion size: 2 big portions or 4 smaller
Ingredients
For the rice pudding
-
500 ml milk or dairy alternative
-
200 ml double cream
-
1 vanilla pod or 1 tsp of vanilla paste
-
1 cinnamon stick
-
2 cardamom pods
-
Freshly grated nutmeg – to taste
-
120 g arborio rice – pudding rice or any short grain rice
-
2 tbsp maple syrup – alternatively 3 tbsp demerara sugar
-
Flaked almonds, to serve.
-
Extra syrup, to serve - optional
For the candied rhubarb
-
300 g caster sugar
-
4 rhubarb stalks, thinly sliced with a mandolin.
-
200 ml water
Method
-
Prepare your rhubarb and place the thin slices into a heatproof oven dish. Place the sugar and water in a saucepan and bring to a simmer until the sugar is completely dissolved. Cover the rhubarb with the sugar syrup and set aside.
-
Whilst your rhubarb slices are cooling, prepare your rice pudding. Place all ingredients, bar the rice, in a saucepan and bring to a gentle simmer on a low medium heat. Cook for ten minutes until all dissolved.
-
Bring this to the boil and add your rice. Cook for 20 minutes, until soft but still with a little bite. Remove the spices and vanilla pod if used and serve with the candied rhubarb, flaked almonds and more syrup if needed.
